Well, it looks like I really struck gold by mentioning 84, Charing Cross Road! Thanks so much to everyone for mentioning how much they enjoyed it and for suggesting additional reading and watching. I picked up Hanff's sequel, The Duchess of Bloomsbury Street from the library today and will hopefully report back on it soon.
I helped set up the Scholastic Book Fair yesterday at my daughter's elementary school - I was surprised by how much fun it was! I got to live out my fantasy of working in a bookstore for a little while - unpacking boxes, setting up displays, figuring out where books should go - what fun!
I've been tagged for a fun meme by Lisamm at Books on the Brain. Here are the directions:
Open up the book you’re currently reading to page 161 and read the sixth sentence on the page, then think of 5 bloggers to tag.
I currently doing some light reading (The Island by Victoria Hislop), and the sixth sentence on page 161 is:
Levels of starvation in Crete were, by now, reaching such high levels that it was not unheard of for local people to accept what was know as the 'Deutsche drachma' for a tip-off about the whereabouts of resistance fighters.
Well. That doesn't sound very light, does it? If you would like to do this please do, and let me know. I love knowing what people are reading.
Today I baked Nigella's Fresh Gingerbread with Lemon Icing from How to be a Domestic Goddess.
I have made this recipe several times and it's always been successful and received rave reviews. The only change I've made is in the icing.....when I've mixed it as directed it's been more of a glaze and there has not been enough. I generally sift a pile of confectioner's sugar (1 1/2 to 2 cups) then add most of the juice of a lemon - stir in warm water until you have a thick, white spreadable paste (it resembles glue).
I love making gingerbread in the fall but it makes so much that I like to make it for a crowd - that's where tonight's bookclub meeting comes in handy. Are there any recipes you look forward to making each fall (or any other season for that matter)? I'm thinking of recipes that are not generally repeated often, just made year after year.